Roasted Eggplant, Garlic, and Tomato Salad with O Cabernet Dressing

Ingredients

1 1 ½ pound eggplant, peeled, cut into 1-inch squares
2 tbsp. O Extra Virgin Olive Oil
4 large garlic cloves, peeled
1-pint cherry tomatoes halved
¼ cup chopped red onion
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill
3 tbsp. O Cabernet Wine Vinegar

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Roasted Eggplant, Garlic, and Tomato Salad with O Cabernet Dressing

Directions


Great served with grilled lamb or steak.

Preheat oven to 350 degrees F. Place eggplant in 13x9x2 inch roasting pan. Drizzle O Extra Virgin Olive Oil to coat. Roast about 20 minutes. Add garlic cloves; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Allow to cool slightly. Chop garlic finely. Transfer eggplant and garlic to a medium bowl. Cool to room temperature.

Mix remaining ingredients into eggplant/garlic mixture. Season with salt and pepper. (Can be made a couple of hours ahead. Let stand at room temperature.)

4 Servings 

O Fresh Basil Olive Oil Aioli

Ingredients

2 large egg yolks (preferably organic)
2 garlic cloves, minced
2 small anchovy fillets, minced (optional)
½ tsp. O Cabernet Vinegar
1 cup O Fresh Basil Olive Oil
1 tbs. warm water
1 tsp. fresh lemon juice
Salt and pepper to taste.

Aioli is a mayo-like emulsion. An easy short cut to making aioli from scratch is to whisk 2 tbs. O Fresh Basil Olive Oil into 1 cup mayonnaise.

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O Fresh Basil Olive Oil Aioli

Directions


Whisk egg yolks, garlic, anchovies, vinegar, and salt in a medium bowl. Whisk in 2 tbs. of O Fresh Basil Olive Oil a few drops at a time, then gradually whisk the remaining oil in a thin stream while whisking. Whisk 1 tsp warm water and lemon juice. Season with salt and pepper. Cover and chill.

Perfect served over grilled salmon or for dipping vegetable crudités. Delicious on turkey sandwiches on ciabatta rolls.

Blood Orange, Tomato, Broccoli, & Sweet Onion Salad

Ingredients

2 cups ¾ inch pieces of broccoli florets (about 8 ounces)
6 sweet blood oranges (or Mandarins)
2 large tomatoes, coarsely chopped
1 cup diced sweet onion (Vidalia or Maui)
¼ cup sliced fresh basil
3 tablespoons O Blood Orange Olive Oil
½ tablespoons O Cabernet Vinegar
Toasted pinion nuts

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Blood Orange, Tomato, Broccoli, & Sweet Onion Salad

Directions


A fresh, simple accompaniment to poached salmon. Bright and colorful. Delicious!

Steam broccoli until crisp-tender, about 3 minutes. Place in large bowl to cool.

Whisk O Blood Orange Olive Oil, and O Cabernet Vinegar with fresh basil, salt and pepper to blend.

Cut, peel, and remove white pith from blood oranges. Cut between membranes to release segments. Cut each segment crosswise into 3 pieces. Add blood orange pieces, tomatoes and onion, to bowl with broccoli. Drizzle the dressing and gently toss to coat. Divide salad among 4 plates, sprinkle each with pinion nuts and serve.

4 servings

Brian’s Caesar Salad

Ingredients

3-6 cloves garlic (to taste)
1 tbsp. O Cabernet Vinegar
1 1/2 tbsp. Dijon mustard
1/2 tbsp. Worcestershire sauce
Juice from one lemon
1/2 cup O California Organic Extra Virgin Olive Oil
1/2 tbsp. anchovy paste or 2-3 anchovy fillets
1/2 cup fresh grated Parmesan cheese
Fresh cracked black pepper

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Brian’s Caesar Salad

Directions


romain with cheeseTry our version of a classic Caesar salad.

In a food processor, chop the garlic until minced. Add the O Cabernet Vinegar, Dijon mustard, Worcestershire sauce, and lemon juice and mix well. With the food processor still running, drizzle the O California Organic Extra Virgin Olive Oil in a slow steady stream, until emulsified. Mix in the anchovy paste and ground black pepper to taste. Toss with romaine lettuce and sprinkle with Parmesan cheese and more cracked pepper to taste. Top with grilled chicken, shrimp, or pork if desired. Bon appétit!

6 Servings

Greek Salad

Ingredients

1 large romaine lettuce
1 large cucumber
2 radishes
1 small red onion
8-12 Kalamata olives
½ cup crumbled feta cheese
2 tbsp. O California Organic Extra Virgin Olive Oil
1 tbsp. O Cabernet Vinegar
1/2 tsp. dried oregano leaves
Kosher salt
Freshly cracked black pepper to taste

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Greek Salad

Directions


O California Organic Extra Virgin Olive OilA fresh and light summer salad!

Whisk O California Organic Extra Virgin Olive Oil, O Cabernet Vinegar, oregano, salt and pepper in a non-reactive dish.

Separate lettuce and rinse thoroughly. Tear lettuce into bite-sized pieces and spin in a lettuce spinner to drain all the water. Place lettuce leaves in a large platter.

Cut cucumber into rounds and chop tomato into medium-sized pieces. Thinly slice radishes and red onion. Scatter cucumber, tomato, radishes, onion rings and olives over lettuce.

Drizzle dressing over salad just before serving.

Sprinkle crumbled feta cheese and serve.

O Cabernet Vinaigrette with Stilton and Boston Lettuce Wedges

Ingredients

2 large heads boston lettuce
3 tbls O Cabernet Vinegar
1 tbls finely chopped shallots
1/4 cup O Extra Virgin Olive Oil
1/4 cup walnut oil
1 cup walnut pieces, toasted
1/4 lb Stilton, crumbled or shaved

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O Cabernet Vinaigrette with Stilton and Boston Lettuce Wedges

Directions


Recipe by Paul Grimes — Gourmet Magazine

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
Wisk together vinegar, shallots, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then add oils in a slow stream, whisking until combined.
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

Cook’s notes:
– Vinaigrette can be made 1 day ahead and chilled, covered.
– Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room temperature.

O Cabernet Vinaigrette

Ingredients

1 tbsp. O Cabernet Vinegar
2 tbsp. O California Organic Extra Virgin Olive Oil
¼ tsp. kosher salt
Pinch fresh ground pepper

Variation:

Follow the above ingredients and add:

½ tbsp. finely chopped shallots
or
2 tbsp. finely chopped cherry tomatoes  – or both!

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O Cabernet Vinaigrette

Directions


Tomato-1This vinaigrette reminds us of late summer salads and the bounty of leafy lettuces carefully tended in childhood family gardens.

Delicate and delicious.  So simple in fact, it’s the perfect way to highlight the nuance of leafy greens and creates a whole new palate of summer dreams.

In a small bowl, mix together the O California Organic Extra Virgin Olive Oil
and the O Cabernet Vinegar.   Add the kosher salt and pepper.  Mix together into a smooth texture.

Taste.

Add more salt if you like it less tart.  We keep it simple.   However, it’s lovely to add chopped shallots or chopped cherry tomatoes to create more versions of this healthy delicious late summer vinaigrette.

Splash over freshly picked garden leafy lettuces.

4 Servings

Avocado Salad with O Cabernet Wine Vinegar

Ingredients

3 avocados, firm
O Zinfandel Wine Vinegar to drizzle
A pinch dry oregano
Course kosher salt and freshly ground pepper

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Avocado Salad with O Cabernet Wine Vinegar

Directions


This is a simple, elegant side salad or appetizer. Easy to prepare and delicious.

Pit avocadoes, remove flesh from shells, gently slice lengthwise. Place avocado slices crosswise on long, narrow platter. Drizzle O Cabernet Wine Vinegar to taste. (It is nearly impossible to get too much of this delicious vinegar.) Sprinkle salt and pepper to taste. Dust with dry oregano. Serve. (To add variety you can top with thinly sliced red onions.)

6 Servings